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Good for you. That's great. To be more clear, I'm not just talking about my own stuff...I've never tasted anyone else's beer that wouldn't have been better beyond 6 weeks. I suppose we all have different motivations in this hobby (and that's what it is for me). Mine is to make the best...

I tried this out on about a dozen bottles this past weekend, and it worked terrifically. I'll test it out on those bottles this week, and if they hold up I'll scale the recipe up for a big bottling run. Thanks for posting.

This ^^ I don't give my recipes clever names for the same reason I don't have personalized license plates on my car.

I keep two 5 gallon buckets half filled with PBW solution in my unheated garage. I only save Schlafly and Sierra Nevada bottles. When finished with a beer, I drop it into the bucket and leave it. When I check the bottle again a couple of days later, the labels are usually on the bottom of the...

Agree. I've never tasted a beer that was truly ready in less than 6 weeks, and that was a wheat beer and it was a little green tasting. I guess for those that don't believe this, they can drink their beer however they want. That's the beauty of brewing your own.

1845 is available here, and probably the best beer in the world, IMO.

I think it's a great idea. The idea that "books are so yesterday" is absurd. I use brewing software, but I also record things that I need to retain on paper. Some day, and in the blink of an eye, Facebook/Twitter/Computer could be a memory. If that happens, I'll pull out my recipes and brew on...

Thanks for posting! I'll give this a try this weekend.

A typical brown like NB Nukey is a great gateway beer for Bud drinkers. Don't get me wrong, it's nothing like Bud/Miller/Coors, but it's very easy to drink.

You certainly can't hurt anything by being fastidious about sanitation, but as long as the line and the tap are both in the keezer/refrigerator, you aren't going to have a problem. If you go a week without pulling a draft, just pour off a few ounces before dispensing into your pint. I keep a...

Not much bitterness, thin body, not a ton of malt. If your temps were relatively low, you will have a clean, drinkable session beer. If you've ever had a Newcastle, it should be fairly similar.

Just drink a lot, and preferably very fast! I've never really done anything...just coil up the line on top of the keg. But your idea should be fine if you want to do it. I do keep a spray bottle of saniclean around. You can spray the tap after use.

This is one of the reasons why I don't want to be part of a brewing club. I deal with enough competition, politics and general a-hole-ery at work. I also get my fill of planning, meetings and subcommittee assignments. So even though I currently have 40 gallons of beer in my basement, and...

Thanks, that does help. That site sells a conversion kit, but I'll probably just play around with posts I already have to see if I have matching threads. If not, guess I'll just get pin lock disconnects and have a hybrid set up.

Anyone ever convert a pin lock to ball lock? I have access to a few used coke kegs. Would it be as simple as replacing the posts and poppets?

I've bought from Chicompany.net and Sabco (kegs.com). Both were in fine condition for used kegs. I've bought new from Midwest Supplies. They are very nice, but definitely not as sturdy as the old school Cornelius or Firestone kegs. I keep extra seals, posts, poppets, etc.. It's very easy to...

Go big if you haven't bought yet. I have 1L flasks, which are fine for medium gravity brews. I use a drop or two of fermcap in the starter to prevent boil over. For high gravity or lagers, I use a $4 PETE jar. Unless you want to boil the starter in the flask, gallon glass bottles are...

Yes, I have a steam sanitize cycle and I use it. I then load the bottles on a bottle tree and use a vinator with Saniclean right before bottling. This is as long as the bottle was rinsed clean after use. The steam cycle, coupled with a high temp wash cycle will kill pretty much anything on an...

Don't assume it's dead. Don't bother smacking it. Just prepare a starter, pitch the yeast and it should ferment out in 24-36 hours. If not, it's dead. Honestly, I'd be stunned if there are no viable cells left.

5 gallons of IPA and 5 gallons of robust porter tomorrow. I've brewed both recipes before, but this time I'll pitch harvested Pacman that I've been stepping up for a week.